In a pot, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes.

In a pan, sauté spinach, bell pepper, and carrots until tender.

In a mixing bowl, combine cooked quinoa, chickpeas, and sautéed vegetables.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.

Top the quinoa mixture with sliced avocado, sesame seeds, and drizzle with dressing.